Peppermint Hot Chocolate Cupcake Recipes

PEPPERMINT HOT CHOCOLATE

Steps:

• Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended.
• Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.

HOT CHOCOLATE CUPCAKES

Steps:

• Preheat oven to 350 degrees F.
• Line cupcake pan with liners.
• Combine cupcake ingredients in mixing bowl and beat until well combined, making sure to scrape down the sides as needed.
• Add about 1/4 cup of batter to each liner so they're about ¾ full.
• Bake cupcakes for about 18-20 minutes until toothpick comes clean.
• Let set in pan for a couple of minutes before transferring to oven rack to finish cooling.
• Core out the center of the cupcakes and pipe in fluff until each is full.
• Combine heavy cream, powdered sugar, and pudding mix in mixing bowl and beat until stiff peaks form.
• Pipe frosting onto cupcakes and sprinkle with sprinkles and mini marshmallows.

PEPPERMINT HOT CHOCOLATE CUPCAKE

Steps:

• Preheat the oven to 350 degrees F. Line a cupcake or muffin pan with 24 regular-size cupcake liners.
• Combine the chocolate chips and hot coffee together, stirring occasionally until the chocolate is melted and the mixture is smooth. In a large bowl sift together the sugar, flour, cocoa powder, baking soda, baking powder and salt. In another bowl, beat the eggs with an electric mixer until thickened slightly. Slowly add the buttermilk, oil and vanilla. Add the melted chocolate mixture to the eggs, and combine completely. Add the sugar mixture and beat on medium speed until well combined.
• Fill the prepared cupcake liners three-quarters full with the cupcake batter. Place in the oven and bake until a toothpick inserted in center comes out clean, 18 to 21 minutes. Cool the cupcakes completely.
• While the cupcakes are baking, prepare the Chocolate Ganache and the Peppermint Marshmallow Buttercream Frosting. Put the frosting into a pastry bag fitted with a star tip.
• To assemble: Using an apple corer, remove the center of each cupcake. Fill each cupcake with a spoonful of the Chocolate Ganache. Using the frosting-filled pastry bag, frost the cupcakes. Sprinkle with crushed peppermint candies.
• Bring the heavy cream and butter to a simmer in a small saucepan. Turn off the heat and add in the chocolate. Stir the mixture until smooth. Set aside to cool.
• Whip together the butter and marshmallow cream, using an electric mixer fitted with a whisk attachment. Add the peppermint extract. Slowly add 2 cups of the powdered sugar and continue to mix on a slow speed. Add the milk and additional powdered sugar, up to 2 cups, until desired consistency is reached.